Garlic-Peppered Pork Tenderloin
with Fresh Peach Relish

Encrusted with a coat of garlic and cracked black peppercorns, pork tenderloins are roasted in a hot oven, sealing in their natural juices with moist, flavorful results. The coolness of the fresh peach relish, with a colorful combination of flavors and textures, complements the tender, spicy pork perfectly.

Cooking Directions:

For Pork Tenderloin: Rinse tenderloins and pat dry with paper toweling; place in a shallow, nonreactive dish. Rub enough olive oil to coat entire surface of tenderloins. Spread 1 tablespoon garlic over entire surface of each tenderloin; sprinkle each with 1/2 teaspoon salt, then coat each with 1 1/2 tablespoons coarsely ground black pepper. Place in a 9 x 13-inch glass baking dish or non-reactive baking pan, cover tightly and refrigerate for 8 hours or overnight.

Remove tenderloins from refrigerator about 1 hour before cooking.

Preheat oven to 450°F (230°C).

Carefully place tenderloins, so as not to disturb the peppered coating, on a rack which has been placed inside a roasting pan.

Roast, uncovered, for 27 to 30 minutes or until meat thermometer inserted in the center of tenderloin registers 160°F (70°C)**. Do not overcook, as pork tenderloin has a tendency to become dry very quickly. Allow to rest for 5 to 10 minutes before slicing the tenderloins on the diagonal.

For Fresh Peach Relish: Combine all ingredients in a nonreactive bowl, mixing gently, but well. Cover and chill for at least hour to allow flavors to marry. Serve with the roasted tenderloin.

Makes 4 servings.

*Fresh nectarines or mango substitute nicely; or substitute fresh peaches with canned peaches when not in season.

**New US Department of Agriculture Guidelines: Pork can be safely cooked to medium rare at a final internal cooked temperature 145°F as measure by a food thermometer, followed by a 3-minute rest time.